RU2035156C1 - Method and protein-based protective cover for food products - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: method involves mixing casein or sodium caseinate with disubstituted sodium or calcium phosphate and water. The mixture is heated to 60-70 deg for exposure to this temperature for 15-20 min, then it is supplemented with table salt and carboxymethyl cellulose. The new mixture is heated to be kept at 92-95 deg for 10-15 min, then cooled down to 60-70 deg. Ethyl alcohol is added to this cooled mixture. EFFECT: higher product quality. 2 cl, 1 tbl

Description

 The invention relates to the food industry, in particular to its cheese industry, and relates to the preparation of a protein protective coating. It can also be used in meat and other industries.

 There are various protective coatings for food products used to protect them from mold and drying during storage. Methods for their preparation are also known. Among the known protective coatings, the most promising are coatings containing only food components that do not have an extraneous taste and smell and are physiologically harmless.

So, it is known a protective coating and the method of its preparation, the composition of the coating includes skim cheese (scraps, waste), disodium phosphate and water [1]
According to this known method, to obtain 10 kg of a protective coating, 4 kg of crushed low-fat cheese, 0.4 kg of disodium phosphate and 6 l of water are taken. The mixture was stirred and heated to 90 ^° C with holding for 30 minutes. After cooling to 20 ^° C, the coating is ready for application to the product.

 However, a positive effect is achieved only if the coated product is stored in dry chambers. Otherwise, surface microflora may develop on the coating. This requires additional product handling.

Another known protective coating includes gelatin, polysaccharides (eg carrageenan, xanthan), a plasticizer (glycerin or sorbitol), sodium chloride and water [2]
Some of these components are very scarce.

A protective coating and a method for its preparation are also known, which are closest to those proposed [3] They were developed by. Lithuanian branch of the All-Union Scientific Research Institute of the Butter and Cheese Industry. This method is as follows. Protein-containing component in the form of skim cheese after pressing and mechanical grinding was stirred with an aqueous solution of sodium phosphate disubstituted or potassium and melted at 70-90 ^{° C} for 30 min. During melting, the mass is mixed. 10 min before closure melting added common salt in an amount of 1.5-3.0% The resulting mixture is cooled to 20-30 ^C and added finely powdered sorbic acid (as fungicidal agents to prevent growth of molds on food), and the mixture is thoroughly stirred .

The resulting protective coating alloy has the following composition, wt. Fat-free cheese 4.0-15.0
Bisubstituted
sodium phosphate or potassium 3.5-3.0 table salt 1.5-3.0 sorbic acid 1.0-1.5 water
However, this known coating and method for its preparation involve the use of skim cheese as a protein-containing substance, the preparation process of which is laborious in itself, and besides, it can only be organized at a specialized enterprise that has the appropriate equipment. In addition, this coating, despite the presence of sorbic acid in it, protects the cheese from mold only at the stage of its maturation, after which the product must be waxed.

 Based on this, the main task in the development of the invention is to reduce the cost of the coating, increase its reliability and extend its protective effect. So, in the case of coating the cheese, there will be no need for waxing the cheese after the ripening process and it will be possible to store cheese in this coating until sold. The developed coating, as shown by studies, can be used for storage of other food products, in particular meat.

To solve the above problem, the proposed protective protein coating, comprising a protein-containing component, disubstituted sodium phosphate or potassium, water, sodium chloride, additionally contains carboxyl methyl cellulose and ethyl alcohol, and dry or wet casein or sodium caseinate as a protein-containing component in the following ratio of components, wt. . Casein or sodium caseinate 3-14 Disubstituted sodium phosphate or potassium 0.75-2.1 Table salt 3.0-6.5 Carboxylmethyl cellulose 1.0-6.5 Ethyl alcohol 1.0-24.0 Water Else
According to the proposed method for preparing a protective coating of protein, comprising preparing a mixture of protein-containing component with a disubstituted sodium or potassium phosphate and water, its heating is delayed, making salt and cooling the mixture of the starting components is heated to 60-70 ^{° C} and maintained for 15-20 minutes, and then up to 92-95 ^about C and incubated for 10-15 minutes, and between these stages, carboxylmethyl cellulose is introduced, and table salt is introduced simultaneously with this component. Furthermore, according to this method, cooling is carried out to 60-70 ^{° C} and then cooled to a temperature of said coating is added ethyl alcohol.

 Thus, the use of these components in an optimal ratio and the implementation of the process of preparing a protective coating according to the methods described in the method and under the indicated modes provide a solution to the technical problem posed to the developers.

So, in particular, the selected optimal ratio of casein or sodium caseinate and disubstituted sodium phosphate or potassium provide a pH close to neutral. The presence of stabilizers (salt ions K ₂ HPO or Na ₂ HPO), maintaining the pH of the medium at the indicated level provide the production of Godrozole, characterized by a high degree of aggregative stability. In addition, the introduction of a salt of Na ₂ HPO or K ₂ HPO in the protective coating leads to its acquisition of antioxidant properties [4]
Adding to the resulting sol casein carboxymethylcellulose intended to prevent film cracking upon drying, the film quality is significantly improved when carboxymethyl cellulose (and table salt) was added after heating the mixture components to 60-70 ^{° C} and soaking for 10-15 minutes (i.e. into an already prepared sol).

The structure of the casein-carboxylmethyl cellulose complex allows one to obtain a film of various thicknesses and viscosities, as well as to control the gelation temperature and the drying rate of the film. The amount of carboxyl methyl cellulose used in the preparation of the protein protective coating must be such that the gelation temperature is higher than the ambient temperature, i.e. was to within the range from 35 to 90 ^{° C,} preferably from 60 to 70 ° ^C. The presence in the film of salt provided to impart germicidal properties. The role of the plasticizer of the film is played by ethanol added to the solution. With its use, the viscosity of the solution decreases when it is applied to the surface of the products, drying of the film is accelerated.

 The proposed protective coating (working solution) has the following composition, wt.

Casein or Sodium Caseinate 3.0-14.0
Bisubstituted
sodium phosphate or potassium 0.75-2.1 table salt 3.0-6.5
Carboxylmethyl cellulose 1.0-6.5 Ethyl alcohol 1.0-24.0 Water Else
The quality of the proposed coating depends not only on the type of components used, but also on their quantity.

 So, with a dosage of casein less than 3.0% and disubstituted sodium phosphate or potassium less than 0.75%, the film may not form, because the solution will be very liquid.

 When making the above components, respectively, more than 14.0 and 2.1%, the resulting working solution is excessively viscous, and it is not possible to obtain a protective film from it. When less than 1.0% of the carboxylmethyl cellulose is introduced into the solution, the film formed after drying is very thin and stiff, cracking is not excluded.

 At a dosage of this component of more than 6.5%, the solution is very viscous, the film does not dry well, because its thickness is large, the amount of solution consumed increases, the coating technology is violated.

 If you consume sodium chloride less than 3.0%, then the possibility of mold during storage of products in the film is not excluded.

 When the dosage of salt is more than 6.5%, the drying rate of the film slows down sharply.

 The quality of the film also largely depends on the amount of ethyl alcohol used. So, when less than 1.0% alcohol is added to the solution, the drying process of the film drastically slows down, the viscosity of the solution increases, and cracks form in it after the formation of the film.

 An increase in the amount of alcohol of more than 24.0% results in a very liquid solution from which the film may not form.

Prepared protective coating is applied by pasting on products Okunkov (cheese) or sputtering (meat), with its temperature should be 60-70 ° ^C. At lower temperatures the viscosity of the solution increases, and at the higher it becomes very fluid.

 Below are examples of the preparation of a protective coating according to the proposed method. At a consumption of raw materials losses are not considered.

Example 1. To prepare 1000 kg of a liquid protein protective coating, 30.0 kg of dry casein and 4.5 kg of sodium disodium phosphate (Na ₂ HPO) are taken. The components are mixed and dissolved in 595.5 kg of warm water. Then the solution is heated to 60 ^° C and held for 20 minutes, after which 65 kg of carboxyl methyl cellulose (CMC) and 65.0 kg of sodium chloride (NaCl) are added.

The working solution of the protein protective coating prepared in this way is heated to 92 ^° C and held for 15 minutes for pasteurization.

After that, it is cooled to 60 ^° C and 240 kg of ethyl alcohol are introduced. The container with the prepared coating is closed with a lid and stirred for 3 minutes.

The resulting working coating solution is ready for application to the product. It has a liquid, slightly viscous consistency, white color. The solids content of the coating is about 17%
PRI me R 2. For the preparation of 1000 kg of liquid protein protective coating take 100 kg of dry casein, 15 kg of Na ₂ HPO, mix and dissolve in 625 kg of warm water. The mixture was heated to 65 ^° C and held for 18 minutes, and then 40 kg of CMC and 40 kg of NaCl were added and stirred.

The resulting mixture was pasteurized by heating to 95 ^about C and holding for 10 minutes. Before adding ethyl alcohol, the mixture after pasteurization is cooled to 70 ^° C. The amount of consumed ethyl alcohol in this example is 180 kg. The resulting coating was covered with a lid and stirred for 3 minutes.

The finished coating has a slightly viscous consistency, white color, the solids content of the coating is about 19.5%
PRI me R 3. According to this example, for the preparation of a protective coating, 140 kg of dry sodium caseinate, 21 kg of K ₂ HPO are consumed, the components are mixed and dissolved in 699 kg of warm water. The solution is heated to 70 ^° C and held for 15 minutes, 10 kg of CMC and 30 kg of NaCl are added, after which they are mixed until the components are completely dissolved and evenly distributed throughout the mass. Then the solution is pasteurized by heating to 90 ^° C and holding for 15 minutes. After cooling the solution to 60 ^° C, 100 kg of ethyl alcohol are added to it.

The resulting protective coating, after adding ethyl alcohol, was closed with a lid and stirred for 4 minutes. The amount of protein protective coating prepared according to this example is 1000 kg. It has a viscous consistency, white color, solids content is about 19%
PRI me R 4. The protein protective coating is prepared according to example 1. The amount of raw material consumed to obtain 1000 kg of the target coating is: 100 kg of sodium caseinate, 15.0 kg of Na ₂ HPO, 770 l of water, 30 kg of CMC, 30 kg of NaCl and 10 kg of ethyl alcohol.

 The solids content in the finished coating is about 18.0%; its consistency is viscous, white.

 To prepare a protein protective coating, you can use wet instead of dry casein or sodium caseinate. In this case, their number must be recalculated based on the solids content.

Prepared according to examples 1,2 and 3 coatings were used for applying to the cheese "Athlete", and according to examples 3 and 4 for applying to meat. Thus prior to coating on samples of cheese after brining was stored in syrohranilische at a temperature ^of 10-12 C and a relative humidity of 75-85% eight days before drying crust.

A protective coating was applied to the cheese with a coating, and sprayed onto the meat. Meat with the sprayed coating was stored for two weeks in a chamber at a temperature of 6-8 ^o C, after which it was removed from storage for organoleptic evaluation.

 Samples of cheese with a protective coating were stored for 40 days, after which they were removed from storage and tasted. The results of cheese tasting and organoleptic evaluation of meat are presented in the table.

 Thus, all samples of the Athlet cheese were standard, mold did not appear in them, the presence of extraneous odor and taste was not found, and the protective film had no damage.

 As a result of the evaluation of meat taken from storage, the following was established.

 The surface of the meat is clean, without signs of spoilage, without damage, the film is tightly adhered to its surface. The meat was odorless.

 After removing the protective film (by dissolving in warm water or by mechanical separation from the surface of the meat), the meat had a dark red color. It was cooked 90 minutes until cooked. A clear broth was obtained with an aroma characteristic of a fresh meat broth. When cut, it had an even gray color, the consistency, taste and smell characteristic of boiled meat.

 The proposed protective coating can be used not only for storing cheese and meat, but also for other food products.

 To organize the industrial use of this protective coating, technical documentation is being developed and the development of its production at three enterprises is being prepared. (56) 1.Mirgorodsky B.G. The use of protective coatings during the ripening and packaging of cheeses. M. Food Industry, 1976, p. 87.

 2. French patent N 2608901, CL A 23 And 4/10, A 23 C 19/16, published. 07/01/88.

 3. The author's certificate of the USSR N 340397, cl. A 23 C 19/16, 10.22.70.

 4. Kozin N. I. The use of emulsions in the food industry. M. Food Industry, 1966.

Claims (1)

 1. Protein protective coating for food products, including a protein-containing component, disubstituted sodium phosphate or potassium, sodium chloride and water, characterized in that it further comprises carboxymethyl cellulose and ethyl alcohol, and as a protein-containing component casein or sodium caseinate in the following ratio of components, wt. Casein or Sodium Caseinate 3 14
Disubstituted sodium phosphate or potassium 0.75 2.1
Salt 3.0 6.5
Carboxymethyl cellulose 1.0 6.5
Ethyl alcohol 1.0 24.0
Water Else
2. A method of preparing a protein protective coating for food products, comprising preparing a mixture of a protein-containing component with disubstituted sodium phosphate or potassium and water, heating it with aging, adding salt and cooling, characterized in that the mixture is heated in two stages: up to 60 70 ^o With a holding of 15 to 20 minutes, and then to 92 95 ^o With a holding of 10 15 minutes, table salt is introduced between the stages and at the same time carboxymethyl cellulose is added, cooling is carried out to 60 70 ^o C and added to the cooled mixture t ethyl alcohol.

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